In a liquid measuring cup, combine warm water, yeast, and honey. Stir gently and let it sit for about 5 minutes until it becomes frothy. This is important as it proves that the yeast is alive and ready to work its magic.
In a large mixing bowl, combine 4 cups of all-purpose flour, granulated sugar, and salt. Mix these dry ingredients together until well combined.
Make a well in the center of the dry ingredients and pour in the yeast mixture. With a large spoon, start mixing until a dough begins to form. It should be somewhat sticky.
Once the dough comes together, switch to using your hands to knead. Gradually sprinkle in the remaining flour, kneading until the dough feels smooth and slightly sticky (not overly so). This should take about 6 minutes.
Transfer the kneaded dough into a well-greased bowl. Turn it around to coat it in oil, then cover the bowl with plastic wrap or a clean kitchen towel. Set it aside to rise in a warm place for 1 to 2 hours, or until it has doubled in size.
While the dough is rising, prepare your loaf pans by greasing them well with butter or nonstick spray.
After the dough has risen, punch it down gently to release any air bubbles. Divide the dough into two equal portions and shape each into a rectangle that fits the width of your loaf pans. Roll them up tightly to form logs.
Place each log into the prepared loaf pans. Cover them again with a kitchen towel and let them rise for about 1 hour until they double in size once more.
Preheat your oven to 350° F about 45 minutes into the second rise.
Bake the loaves for 30 to 40 minutes, or until they are golden brown and sound hollow when tapped on the bottom. Avoid overbaking!
When you take the bread out of the oven, brush the tops with melted butter while still hot to add extra flavor.
Allow the loaves to cool in the pans for 20 minutes before transferring them to a cooling rack. Let them cool completely before slicing.
